No. 3520 — White Bread Kvass
English historical translation of Molokhovets recipe No. 3520 from the 1901 Russian cookbook, retaining original methods and measures.
The author calls white bread kvass a staple household drink and a souring ingredient for borscht, shchi and other soups, and even for preparing beef.
Combine 10 pounds rye flour, 1 pound malt and 1 pound buckwheat flour. Wet with 1 garnetz lukewarm water and mix, then scald with 1 garnetz boiling water.
After half an hour add another 2 garnetz boiling water, repeating the boiling-water addition three or four times. Once about a vedro boiling water has been added altogether, mix and let cool slightly.
Stir in about ½ garnetz or somewhat more sediment saved from an earlier batch of kvass. Cover and keep in a fairly warm place.
The next day dilute the kvass with cold raw water, stir, move somewhere cold, allow to settle and use or bottle.
The author estimates about 5 vedros kvass. When nearly finished, reserve around 1 garnetz of bottom sediment to start the next batch; the rest of the spent sediment was added to cattle feed.